Concord Grape Jam Tart Recipes

CONCORD GRAPE TART

Steps:

• Pate Brisee Extra: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add egg yolk and ice water in a slow, steady stream just until dough holds together. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Filling: Bring grapes and 1/2 cup water to a simmer in a saucepan, mashing occasionally with a potato masher, until fruit is very soft. Strain through a fine-mesh sieve into a heatproof bowl.
• In a large, heavy-bottomed pot, combine grape juice, granulated sugar, lemon juice, and salt. In a small bowl, stir together cornstarch and remaining 1 tablespoon water. Add to juice mixture and cook, stirring frequently, until it reads 221 degrees on a candy thermometer. Transfer to same heatproof bowl; let cool completely, stirring occasionally. Filling can be refrigerated in an airtight container up to 1 month.
• On a lightly floured surface, roll out each disk of dough to a 1/8-inch-thick round. Transfer one round to a parchment-lined baking sheet. Fit remaining round into a 9-inch round fluted tart pan with removable bottom; trim flush with rim. Freeze both rounds until firm, about 15 minutes.
• Using the wide base of two pastry tips (3/4 inch and 1 inch), cut clusters of holes in dough round on baking sheet to resemble a bunch of grapes. Using a sharp paring knife, cut a stem at the top. Return to freezer until firm.
• Assembly: Preheat oven to 375 degrees. Spread filling over dough round in tart pan. Whisk together egg and 1 tablespoon water. Brush edges of dough with egg wash. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush with egg wash and sprinkle with sanding sugar. Place tart pan on a baking sheet.
• Bake 30 minutes, then remove from oven and gently tap sheet on counter to release any air bubbles. Continue baking until golden brown and bubbling, 15 to 20 minutes more. Transfer sheet to a wire rack; let cool completely. Unmold tart; serve with creme fraiche.

CONCORD GRAPE JAM RECIPE

Steps:

• If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow the bands and lids to rest in hot water until ready to use.
• Separate the grape skins from the pulp by squeezing the grapes between your fingers. Put the skins in the work bowl of a food processor and pulse until they are coarsely chopped. Transfer them to a large heavy-bottomed pot and add 1/4 cup of water. Bring to a simmer and cook until the skins have softened a bit, about 10 minutes.
• Meanwhile, place the grape pulp in a medium saucepan and bring to a boil. Reduce the heat and simmer until the grapes lose their shape, about 10 minutes. Pour the grape pulp through a fine-mesh sieve or food mill into a large bowl. Force out as much pulp as you can and discard the seeds.
• Add grape pulp to the pot with grape skins and stir to combine. Add sugar, butter, and lemon juice and bring the mixture to a boil, stirring constantly. Reduce heat and simmer, stirring frequently, until jam has reduced and thickened and reached the gel stage, about 45 minutes. To test the jam, put a small plate in the freezer. When it is chilled, spoon a bit of jam onto the plate and return it to the freezer for one minute. Drag your fingertip through the jam and tilt the plate from side to side. If the jam stays put and doesn't run, it's set. If not, simmer the jam for a few minutes more.
• Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 5 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 6 hours or overnight.

CONCORD GRAPE JAM TART RECIPE - (4.5/5)

Steps:

• 1. Make dough: Pulse flour, sugar, and salt in food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour (or up to 2 days). 2. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (should have 1.5 - 2 cups juice). Return juice to saucepan over high heat, stir in sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temp. registers 220 degrees on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally. 3. On a lightly floured surface, roll out each disk of dough to 1/8-inch thick. Transfer 1 round to a baking sheet, preferably lined with parchment, and fir the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes. 4. Using a wide base of 2 pastry tips (one 3/4" in diameter and one 1"), cut clusters of holes in dough on baking sheet to create a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze until firm. 5. Preheat oven to 375 dF. Spread 1 cup grape jam over dough in tart pan. Refrigerate any remaining jam for up to 2 weeks. Brush top edges of dough with egg. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush top with egg, then sprinkle with sanding sugar. Refrigerate for 30 minutes. 6. Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven, and bake until golden brown and bubbling, 15-20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

SURE.JELL CONCORD GRAPE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Slip skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CONCORD GRAPE JAM TART

Steps:

• Make the crust: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. Drizzle with the ice water, and pulse until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
• Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve. (You should have 1 1/2 to 2 cups juice.) Return juice to saucepan over high heat, stir in granulated sugar and salt, and bring to a boil. Reduce heat, and simmer until temperature registers 220°F on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally. (Jam will keep, covered, up to 2 weeks in refrigerator.)
• On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Transfer 1 round to a parchment-lined baking sheet, and fit other round into a 9-inch tart pan with a removable bottom. Trim excess dough flush with rim. Refrigerate or freeze shell and round until firm, about 30 minutes.
• Using the wide bases of 2 metal pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to resemble a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze dough until firm, about 20 minutes.
• Preheat oven to 375°F. Spread 1 cup grape jam over tart shell. (Reserve remaining jam for another use.) Brush edge of dough with egg wash. Slide remaining dough round on top, centering design. Press edges to seal, and trim excess dough. Brush top with egg wash, then sprinkle with sanding sugar. Refrigerate tart 30 minutes.
• Transfer tart to a rimmed baking sheet. Bake 15 minutes, then gently tap pan on counter to release air bubbles. Bake until golden brown and bubbling, 15 to 20 minutes more. Transfer to a wire rack, and let cool completely. Unmold, and transfer to a platter. Serve with crème fraîche.

GRAPE JELLY BREAKFAST TARTS

Steps:

• Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)
• On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.
• Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
• Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.
• Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.

CONCORD GRAPE JAM

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.